Coconut Almond Macaroons
Updated February 10, 2026
- Ready In
- About 3½ hr
- (About 55 min baking; 2½ hr cooling and setting)
- Rating
- Comments
- Read comments
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Ingredients
4½ cups/397 grams sweetened shredded coconut
⅔ cup/227 grams sweetened condensed milk
2 teaspoons pure vanilla extract
½ teaspoon almond extract
½ teaspoon kosher salt, such as Diamond Crystal
3 large egg whites, at room temperature
1 cup/167 grams semisweet chocolate chips, melted
½ cup/75 grams roasted salted almonds, finely chopped
Nutritional analysis per serving
15 grams carbs; 3 milligrams cholesterol; 135 calories; 2 grams monosaturated fat; 6 grams saturated fat; 8 grams fat; 1 gram fiber; 76 milligrams sodium; 2 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Line two rimmed baking sheets with parchment paper. In a large bowl, stir together the coconut, condensed milk, vanilla and almond extracts, and salt.
- Step 2
In a medium bowl, beat the egg whites with an electric mixer on high speed until medium stiff peaks form, about 3 minutes. Fold the egg whites into the coconut mixture with a rubber spatula.
- Step 3
Scoop the mixture into 1½-tablespoon mounds onto the prepared sheets, about 1 ½ inches apart. Bake until puffed, set and golden brown, rotating halfway through, about 20 minutes. Let cool on the sheets on racks.
- Step 4
Melt the chocolate in short burst in the microwave or over a double boiler. Dip half of each cookie into the chocolate, scraping off any excess, and transfer back to the sheets. Immediately sprinkle with almonds. Repeat with the remaining cookies.
- Step 5
Let stand at room temperature until set, about 2 hours. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. (If freezing the macaroons, let them thaw before serving.)
Private Notes
Comments
Make your own sweetened coconut by hydrating unsweetened coconut shreds in sugar syrup overnight. No preservatives!
I was pleased with the results. Maybe, in Step 3, clarify that’s 20 mins total cooking time. I was confused if I should rotate the sheets at 20 and bake for 40, or rotate at 10 and bake for 20. The macaroons gave me the answer with their appearance at 20.
The Almond Joy reference hooked me in. Made as instructed. Used a medium ice cream scoop so ended with 16 larger cookies. Kept to the 20 min cooking time. Still bit moist inside, worried I may have underbaked but then remembered Almond Joy candies are moist so all good! Recommend using bit more chocolate as 1 cup wasn’t enough. Otherwise…9.5 out of 10!
Incredibly tasty and simple to make! I melted dark chocolate chips to dip them in because it’s what I had on hand—and I always wish Almond Joys used dark chocolate! Great thing to bring to book group or potluck—they look like they involve more work than they do!!
Easy to make and totally yummy.
These are usually a hit because people love sugar. Use a little more condensed milk than called for. Consider mixing some of the salt with eggs to ensure even distribution. Don't overbeat the eggs. Compact into a mound when scooping. Need more chocolate to dip all. Dry on parchment paper to prevent sticking to the racks.